Shrimp and Sausage Jambalaya is a hearty and flavorful one-pot dish that’s perfect for a comforting dinner or a crowd-pleasing meal. Loaded with shrimp, smoky sausage, vegetables, and perfectly seasoned rice, this classic Creole dish delivers a symphony of bold, spicy, and savory flavors.
Why You’ll Love This Recipe
- Packed with Flavor: A delicious blend of spices, meats, and seafood creates a bold and hearty dish.
- One-Pot Wonder: Easy cleanup with everything cooked in one pot.
- Perfect for Entertaining: Feeds a crowd and is a show-stopping centerpiece for any gathering.
- Versatile: Easily customizable with your favorite proteins or spice level.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Large shrimp (peeled and deveined)
- Andouille sausage (sliced)
- Olive oil
- Onion (diced)
- Green bell pepper (diced)
- Celery (diced)
- Garlic (minced)
- Canned diced tomatoes
- Chicken broth
- Long-grain rice
- Cajun or Creole seasoning
- Paprika
- Thyme (dried)
- Bay leaf
- Salt and pepper
- Green onions (sliced, for garnish)
- Fresh parsley (chopped, for garnish)
Directions
- Sauté the Sausage: Heat olive oil in a large, deep skillet or Dutch oven over medium heat. Add the sliced sausage and cook until browned, about 5 minutes. Remove and set aside.
- Cook the Vegetables: In the same skillet, add the onion, bell pepper, celery, and garlic. Sauté until softened, about 5 minutes.
- Add Spices and Tomatoes: Stir in the Cajun seasoning, paprika, thyme, and bay leaf. Add the canned diced tomatoes and cook for 2 minutes.
- Add Rice and Broth: Stir in the rice, then pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20 minutes, stirring occasionally.
- Add Sausage and Shrimp: Return the sausage to the pot and place the shrimp on top of the rice. Cover and cook for an additional 5-7 minutes, or until the shrimp are pink and cooked through.
- Serve: Remove the bay leaf, fluff the rice, and garnish with green onions and parsley. Serve hot.
Servings and Timing
- Servings: 6
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
Variations
- Chicken and Sausage Jambalaya: Swap shrimp for diced chicken thighs or breasts for a classic combination.
- Spicier Jambalaya: Add cayenne pepper, hot sauce, or extra Cajun seasoning for more heat.
- Vegetarian Option: Omit the sausage and shrimp and add diced zucchini, mushrooms, and chickpeas for a veggie-packed version.
- Seafood Jambalaya: Add crab meat, crawfish, or scallops along with the shrimp for a seafood-rich dish.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a skillet over medium heat, adding a splash of broth or water to loosen the rice. Alternatively, microwave in 30-second intervals until warmed through.
- Freezing: Freeze in portioned containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
1. Can I use frozen shrimp?
Yes, just thaw and pat the shrimp dry before adding them to the dish.
2. What type of rice is best for jambalaya?
Long-grain rice is traditional, as it cooks evenly and absorbs flavors well without becoming mushy.
3. Can I make jambalaya in advance?
Yes, jambalaya reheats well, making it an excellent option for meal prep or entertaining.
4. How can I make this dish less spicy?
Reduce the Cajun seasoning and omit the cayenne pepper to make a milder version.
5. What’s the difference between Creole and Cajun jambalaya?
Creole jambalaya typically includes tomatoes, while Cajun jambalaya does not. This recipe is a Creole-style jambalaya.
6. Can I add okra to this recipe?
Yes, sliced okra is a traditional addition and adds a unique texture and flavor.
7. What other types of sausage can I use?
Smoked sausage or chorizo are great substitutes for andouille sausage.
8. Can I use brown rice?
Yes, but the cooking time will be longer, and you may need to add more broth.
9. How do I avoid mushy rice?
Use the correct amount of liquid and avoid overcooking. Stir occasionally but gently to prevent breaking the rice grains.
10. Can I cook this in a slow cooker?
Yes, sauté the sausage and vegetables first, then transfer everything except the shrimp to the slow cooker. Cook on low for 4-5 hours or high for 2-3 hours. Add the shrimp during the last 20-30 minutes of cooking.
Conclusion
Shrimp and Sausage Jambalaya is a hearty, flavorful dish that captures the essence of Creole cooking. With its vibrant colors, bold spices, and satisfying combination of shrimp, sausage, and rice, it’s a meal that’s perfect for any occasion. Try this recipe today for a taste of Louisiana’s finest cuisine!
Print
Shrimp and Sausage Jambalaya
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4–6 servings 1x
- Category: Main Dish
- Method: One-Pot
- Cuisine: Creole Cajun
Description
Shrimp and Sausage Jambalaya is a classic Creole dish that’s bursting with bold flavors and hearty ingredients. This one-pot recipe combines tender shrimp, smoky sausage, and perfectly seasoned rice for a comforting meal that’s perfect for weeknights or gatherings.
Ingredients
For the Jambalaya:
- 2 tbsp olive oil
- 12 oz (340g) smoked sausage (andouille or kielbasa), sliced
- 1 lb (450g) shrimp, peeled and deveined
- 1 medium onion, diced
- 1 green bell pepper, diced
- 1 stalk celery, diced
- 3 cloves garlic, minced
- 1 cup (200g) long-grain white rice
- 1 can (14.5 oz/410g) diced tomatoes, with juices
- 2 1/2 cups (600ml) chicken or seafood stock
- 1 tsp paprika
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1/2 tsp cayenne pepper (adjust to taste)
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper
- 2 bay leaves
- 2 green onions, sliced (for garnish)
- Fresh parsley, chopped (for garnish)
Instructions
- Sear the Sausage and Shrimp:
- Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium heat. Add the sausage slices and cook until browned, about 3-4 minutes. Remove and set aside.
- In the same pan, add the shrimp and cook for 1-2 minutes per side until just pink. Remove and set aside (they will finish cooking later).
- Cook the Vegetables:
- Add the remaining olive oil to the pan. Sauté the onion, bell pepper, and celery for 4-5 minutes until softened. Stir in the garlic and cook for 1 minute.
- Add the Rice and Seasonings:
- Stir in the rice, paprika, thyme, oregano, cayenne pepper, salt, and black pepper. Cook for 1-2 minutes, allowing the rice to toast lightly.
- Add Liquid and Simmer:
- Pour in the diced tomatoes (with juices) and chicken or seafood stock. Add the bay leaves and browned sausage. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, stirring occasionally, until the rice is tender and the liquid is absorbed.
- Finish with Shrimp:
- Return the shrimp to the pan and gently stir. Cook for another 3-5 minutes until the shrimp are fully cooked and heated through. Remove the bay leaves.
- Serve:
- Garnish with sliced green onions and chopped parsley. Serve hot with crusty bread or a side of cornbread.
Notes
- For a spicier jambalaya, increase the cayenne pepper or add hot sauce.
- You can substitute chicken for shrimp or use both for a heartier dish.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to avoid overcooking the shrimp.